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Electrophoretic study of peptidases in starter streptococci and in cheddar cheese


, : Electrophoretic study of peptidases in starter streptococci and in cheddar cheese. Journal of Applied Bacteriology 47(1): 65-74

A modified electrophoretic starch gel technique was developed and applied to the detection of peptidase activity in zymograms of crude extracts of Group N streptococci and extracts of cheese made with these organisms. The method required only 0.36 mg of peptide substrate for each test. Dipeptidase, tripeptidase and aminopeptidase activities were detected in strains of Streptococcus cremoris and S. lactis and in curds and cheeses made with these organisms. Intracellular and extracellular fractions of S. lactis showed similar peptidase activity, but with S. cremoris there were fewer peptidases in extracellular fractions. The peptidase composition of curd and cheese extracts of different ages was dependent on the strain and species of starter streptococcus used in making the cheese.

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Related references

Cliffe, A.J.; Law, B.A., 1979: An electrophoretic study of peptidases in starter streptococci and in Cheddar cheese. A modified electrophoretic starch gel technique was developed and applied to the detection of peptidase activity in zymograms of crude extracts of Group N streptococci and extracts of cheese made with these organisms. The method required only 0.36...

Law, B.A.; Castanon, M.J.; Sharpe, M.E., 1976: The contribution of starter streptococci to flavor development in cheddar cheese. The number of starter bacteria in Cheddar cheese was increased approximately 2 or 8 times by supplementing the normal starter inoculum with starter-cell suspensions which were incubated with lysozyme in the absence of salt. Lysozyme-treated cells...

Law, B.A.; Castanon, M.J.; Sharpe, M.E., 1976: The contribution of starter streptococci to flavour development in Cheddar cheese. The number of starter bacteria in Cheddar cheese was increased approximately 2 or 8 times by supplementing the normal starter inoculum with starter-cell suspensions which were incubated with lysozyme in the absence of salt. Lysozyme-treated cells...

Law, B.A.; Sharpe, M.E.; Reiter, B., 1974: The release of intracellular dipeptidase from starter streptococci during Cheddar cheese ripening. Intracellular dipeptidase of Streptococcus cremoris NCDO 924 has been investigated as a marker enzyme for detecting the release of starter enzymes into Cheddar cheese during maturation. Dipeptidases were produced extra- and intracellularly by Str....

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